Keto Lemon Raspberry Cupcakes


Keto Lemon Raspberry Cupcakes
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course: Dessert
Cuisine: Keto
Servings: 12 Cupcakes
Calories: 194 kcal
  • 4 Tbsp butter
  • 1/4 cup keto sweetener
  • 2 egg
  • 3 egg whites (save yolks for filling)
  • 1/4 cup creme fraiche or sour cream
  • 2 Tbsp lemon juice
  • 2/3 cup nut or seed flour
  • 1/4 cup coconut flour
  • 2 Tbsp flax seeds finely ground
  • 2 tsp baking powder
  • 4 Tbsp butter
  • 3 Tbsp keto sweetener
  • 3 egg yolks
  • 1 1/2 Tbsp lemon juice
  • 1/2 tsp grass-fed gelatin
  • 2 Tbsp freeze dried raspberries finely ground
  • 2 Tbsp freeze dried raspberries finely ground
  • 1 Tbsp lemon juice
  • 1/4 cup keto sweetener powdered (you can do this and raspberries in a small coffee grinder)
  • 2/3 cup heavy cream
  • 8 oz. cream cheese may substitute creme fraiche but, may want to add a bit of gelatin to give it more structure
  1. Preheat oven to 350° F. Add cupcake liners to 12 serving muffin tin

  2. In mixer, cream butter and sweetener together. Separate 3 eggs, adding whites to mixer bowl and set 3 yolks aside. Then add remaining wet ingredients and mix well.

  3. Add in dry ingredients and beat on high speed for about 2 mins. 

  4. Batter should be fluffy.

  5. Using ice cream scoop. Scoop equal parts of batter into 12 cupcake liners.

  6. Bake 30-35 mins or until cupcakes are golden and springy on top. Set aside to cool (I like to take them out of the pan, as they cool faster).

  1. Beat egg yolk and add to a small saucepan or double boiler. Grind raspberries into powder (I use a small coffee grinder for this), then add remaining ingredients except gelatin. Heat over medium heat stirring frequently.

  2. Once mixture is hot, sprinkle gelatin over top and mix until thoroughly dissolved. Continuing stirring mixture until it begins to thicken.

  3. Once mixture has thickened, remove from heat and set aside, it will continue to thicken as it cools.

  1. In mixer add finely ground raspberries and powdered sweetener, add cream cheese and mix. Add remaining ingredients, adding heavy cream last.

  2. Mix on high speed until frosting becomes fluffy and peaks form (be careful not to over whip as the cream will turn to butter).

  1. Once cupcakes are cool. Use a donut hole/small biscuit cutter, and carefully remove a plug from each cupcake

  2. These can be put in mini cupcake liners and eaten as a mini cupcake.

  3. Fill each hole with equal amounts of filling (you could also add one fresh raspberry).

  4. Place frosting into pastry bag, or a ziplock with the corner cut out (you can use a cake decorating tip for a prettier cupcake) and pipe frosting over cupcakes starting from outside edge moving in a circular motion to the center, then pull up for a peak or curl.

  5. Repeat until all the cupcakes have been frosted.

Recipe Notes

total fat 17.5 g

net carbs 4.2 g

protein 5.2 g